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Topic: Harsh Yirg' > Saturday Morning Cup (4 msgs / 173 lines)
1) From: Gary Foster
Funny, I'm having a cup of Yirg right now that was roasted 6 days ago.
 I find it very smooth and rich.  The lemon notes are restrained (I
roasted it a hair too close to 2C I think) but it's very good and I
absolutely wouldn't use harsh to describe it at all.
Here's the Behmor profile I used:
8 oz of beans, P2, 1 lb D, adjusted time to 17 mins.  First crack was
at 10:30, and I hit cool just as 2C outliers started at 15:20 (I'd
stop this maybe 15-20 seconds earlier next time).
It's a uniform dark chocolate with a sheen to them and just a spot or
two of oil on a few of the beans after 6 days of rest.  I'm too much
of a newbie to accurately identify the roast level but I'd guess at
full city based on the pics I have seen on SM.
I think the p2 1/2 lb setting would probably put you right at 15:00
which might be dead on for these beans.
-- Gary F.
On Sat, Mar 22, 2008 at 7:16 PM, Bill Allison  wrote:
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2) From: Bill Allison
Thank you for the comments, though I do have mixed emotions.  I am now even
more anxious to take delivery of the Behmor, but it won't be here until
Tuesday and there's not a thing I can do to change that.
Bill Allison, getting anxiouser and anxiouser

3) From: Bill
Ah, yes, MiKe, that's why you've been doing this longer!!!  Of course!  When
I saw that Bill wasn't enjoying the Yirg, I just chalked it up to difference
in taste.  But exactly!!!  Thanks for pointing out what should have been an
obvious question, roast times!  B/C like I'd said, I've found this to be
delicious.  Good spot!bill
On Sat, Mar 22, 2008 at 7:09 PM, miKe mcKoffee  wrote:
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4) From: Dean De Crisce
I just roasted some yirg 8oz on 1/2 setting, with max time after starting (15 min). I stopped the roast just as first crack was finishing...about 8 minutes. Worked well for me. We'll see after some rest.
Dean De Crisce
Sent from a Treo.


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